Sous Chef, Salaried Position $62-70k

Full-Time, On-Site, Various Shifts Responsibilities:

Operate a financially profitable food and beverage business operation. Grow the business by using innovative sales and marketing concepts. Make complex decisions - decision quality, problem solving. Complete work through others - delegation, develop direct reports, confront direct reports. Coordinate operations between departments. Teach/coach and document employees who fail to meet standards to maintain a high-quality workforce. Maintain a low employee turnover rate and high morale. Review and comprehending recipes and other necessary documentation. Inspect the quality of all food items. Responsible for cleanliness of the supervised areas and sanitation standards as defined by the Health Department guidelines. Supervise kitchen employees. Conduct performance evaluations of direct reports and assist in analyzing the development of staff. Ensure the standards are upheld, food looks great and is cooked properly, the portions are correct, and is cooked and served quickly. Hire, train, motivate, evaluate, and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assist in developing menu changes to ensure variety and food quality. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Assist the Chef in other kitchen areas on a relief basis as necessary. Support staff development and advancement along well-defined career paths. Serve as a culinary coach developing, implementing, and executing learning and development programs for all kitchen employees to drive continuous improvement and employee retention. All other duties as assigned.

Education & Experience Requirements:

Associate degree (A.A.) or equivalent from a two (2) year college or technical school; and/or two (2) years of experience in the hospitality industry with some management experience preferred. Culinary experience in multi-functional organizations that offer a variety of menu options (banquets, unique menu offerings, large group functions, small private functions). Proven track record of managerial success in a fast-paced environment by possessing the experience, ability, and knowledge to move the business forward financially while focusing on human capital. Strong leadership behaviors coupled with the technical skillset to drive the business toward success. Adherence to health/safety, food safety and alcohol consumption regulations. Professional experience working with inventory systems, purchasing/receiving and food/beverage vendors.

Pay:

$62,000.00 - $70,000.00 per year

Benefits:

Dental insurance Health insurance Vision insurance People with a criminal record are encouraged to apply

Work Location:

In person